Creami collection
Protein Ice Cream · Seasonal
Gingerbread Protein Ice Cream
Gingerbread is the one flavor here that insists on real sugar: molasses is the flavor, not just a sweetener, so this recipe measures in two teaspoons and lets allulose carry the rest of the sweetness. The spice trio blooms overnight in the freeze, so day-two bowls taste more like the cookie.
171Calories
21.0gProtein
8.1gNet carbs
2.6gFiber
3.7gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
1⅔ cups (400 g) unsweetened almond milk
400 g
1⅔ scoops (50 g) vanilla protein powder
50 g
3½ Tbsp (45 g) allulose
45 g
2 tsp (14 g) unsulphured molasses
14 g
1 tsp cinnamon
2.5 g
1 tsp ground ginger
2 g
½ tsp pumpkin pie spice (for the clove-nutmeg finish)
1 g
1 tsp vanilla extract
4 g
½ tsp xanthan gum
1.5 g
pinch of fine salt
1 g
Method
- Blend everything for a full 30 seconds, until frothy and completely dissolved.
- Pour into the Creami pint up to (never past) the MAX line. Freeze 24 hours on a level freezer shelf.
- Spin on Lite Ice Cream. If the first pass is crumbly or powdery, use Re-Spin.
- Serve dusted with cinnamon, or sandwich between two gluten-free ginger cookies and refreeze for cookie-in-hand.
Nutrition facts
Per serving. One pint equals two servings.
Calories171
Total fat3.7 g
Total carbohydrate33.2 g
Dietary fiber2.6 g
Allulose22.5 g
Net carbs8.1 g
Protein21.0 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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